Harvest Chicken with Roasted Vegetables
|Thin skinned potatoes||8 (Each 2 To 3 Inches In Diameter)|
|Chicken legs with thighs||3 1⁄2 Pound (4 Large Attached)|
|Carrots||3 Large, cut into 1 1/2-inch chunks|
|Pattypan squash||4 Small|
|Crookneck squash||3 Medium, cut into 1 1/2-inch chunks|
|Green bell peppers/Red bell peppers||2 Large, seeded and quartered|
|Garlic||2 Clove (10 gm), quartered|
|Onion||1 Large, quartered|
|Rosemary sprigs/1 teaspoon dry rosemary||3 (Each About 2 Inches Long)|
Pierce potatoes in several places and set on oven rack as oven preheats to 375°.
Spread butter over bottom of a 12 by 15-inch rimmed baking pan.
Place chicken pieces, skin side down, in pan.
Arrange carrots, pattypan squash (leave whole), crookneck squash, peppers, garlic, onion, and tomatoes around chicken pieces.
Place rosemary sprigs on vegetables (or sprinkle vegetables with dry rosemary).
Roast, uncovered, in oven with potatoes for 45 minutes or until meat near thighbone is no longer pink when slashed and potatoes feel soft when squeezed.
Stir vegetables occasionally while roasting.
Transfer chicken to a large platter; carefully lift vegetables from pan with a slotted spoon and mound alongside chicken.
Spoon pan juices over vegetables; serve potatoes separately.